A delicious blueberry ice cream made with lactose-free milk and acai berries.
Prep Time20 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Healthy Dessert
Cuisine: American
Keyword: beauty food
Servings: 1batch
Author: Stephanie Gerber
Cost: $10
Equipment
saucepan
Blender
Ice cream maker
Ingredients
4 ⅔cupsLactaid Whole Milk
3eggs
4egg yolks
½& ¼ cup erythritol
2teaspoonsvanilla
½teaspoonacai powder
1teaspoonsalt
2cupsblueberries
1lemonzested and juiced
Instructions
Heat the milk in a large sauce pot over medium heat. Heat to a gentle simmer and remove from heat. Let cool for 10-15 minutes.
Combine blueberries, ¼ cup of sugar, zest, and lemon juice in a sauce pot over medium high heat. Cook until blueberries are soft and juices are released. Pour into a blender and pulse until smooth. Let cool for 10-15 minutes or until just slightly warm to the touch.
Whisk the eggs, yolks, and sugar in a bowl until pale, yellow, and thick. Gently pour the milk into the egg mixture, whisking constantly. Add in the vanilla, acai powder, and salt. Add in the blueberry mixture. Cool the mixture in an ice bath or the refrigerator until cold.
Pour into an ice machine and follow manufacturer’s directions.
Notes
Store leftover ice cream in the freezer for 2-3 weeks